{"id":12178,"date":"2022-03-18T08:04:58","date_gmt":"2022-03-18T08:04:58","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=12178"},"modified":"2022-03-25T06:07:08","modified_gmt":"2022-03-25T06:07:08","slug":"ozgerinc-amit-mindenki-szeret","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/ozgerinc-amit-mindenki-szeret\/","title":{"rendered":"Why does everyone love deer spines?"},"content":{"rendered":"
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Our country is one of the most popular hunting areas in Europe. We have an important game population that is renowned among hunters. One of the most popular targets is the deer, whose special meat can be used to make a variety of delicacies.<\/h2>\n\n\n\n

From venison<\/a> healthy<\/strong><\/h3>\n\n\n\n

Game meat is one of the healthiest types of meat. As we are talking about animals in the wild, it is a meat species low in fat. It has a very high nutritional value, is rich in proteins, vitamins and high in mineral salts. Wild game meat generally has a protein to fat ratio of 80% to 20%. It also contains vitamin E, valuable beta-carotene, calcium and magnesium.<\/p>\n\n\n\n

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Most of the venison available on the market comes from game farming. The meat from wild deer is a little weaker but very tasty. It is often cured, which makes it more palatable in texture, more tender and has a deeper flavour. This pure, natural raw material can be used to create delicious dishes in even the simplest of circumstances.<\/p>\n\n\n\n

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Photo: MATUSZ-VAD<\/figcaption><\/figure>\n\n\n\n

Venison is a popular raw material<\/strong><\/h3>\n\n\n\n

Deer is also a highly popular raw material among game species. There is a wide variety of recipes and almost all<\/strong> kitchen technology can be used to make outstandingly good food. A first-class raw material!<\/p>\n\n\n\n

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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

Roast fillet of venison with puree<\/strong> - RECEPT<\/h2>\n\n\n\n

Ingredients:<\/strong> 1 kg of venison backbone, 4-5 tablespoons of fat (preferably be conscious and choose wild boar fat), butter, sage, garlic, salt, pepper (coarsely ground).<\/p>\n\n\n\n

Of course, the spine (if it is not yet ready to cook) should be membrane-coated at the start. Add the salt and pepper. Heat the fat in the pan and you're ready to cook. It's important to cook both sides evenly, depending on the thickness of the meat, but 2-3 minutes should be enough. Fry and brown until both sides have crusts. Then carefully transfer the meat to a baking tray, which you have already lined with a thin layer of cling film. Crumble butter over the meat, then add the sage and the crushed garlic. If you like, you can also grate a thin layer of garlic on top, to taste. Season with salt and pepper. One thing to be careful of is not to use finely ground pepper, it can burn easily and this can also happen with garlic.<\/p>\n\n\n\n

We preheat our oven to 100-140 degrees Celsius and place the pan inside. The cooking time is about 15-30 minutes, but turn the meat every 2 minutes or so while cooking. If you want to make it even more tender, turn the oven on after the time has elapsed and leave it in for a few minutes. You can check the tenderness of the meat with a meat tenderizer.<\/p>\n\n\n\n

The recipe can be spiced up by adding some prepared vegetables (carrots, turnips, potatoes) to the meat, and a little red wine doesn't do it any harm either, if you pour it under the meat and simmer it a little.<\/p>\n\n\n\n

The mashed potatoes are prepared in the usual way ?<\/p>\n\n\n\n

To serve, if you like spicy flavours, you can add a little cranberry sauce, which is usually good with all game meats.<\/p>\n\n\n\n

Az deer<\/strong><\/h2>\n\n\n\n

The deer is found throughout Hungary. In the lowland areas it reached its current density in the second half of the 1960s and in the 1970s. Previously it was more abundant in hilly and mountain forests. In Hungary, the deer is not protected as a priority species, but it is generally protected from a conservation point of view. As a huntable species, its protection is ensured by hunting regulations through hunting seasons and authorised hunting methods.<\/p>\n\n\n\n

Deer are found in wooded steppes and agricultural areas with small patches of forest. It also prefers reedbeds and areas with tall grassy thickets. It prefers open, nutrient-rich, regenerating woodland. Human impacts have favoured the deer, such as logging of closed forests, virgin areas, grazing and intensive agriculture. Deer in the forest most often congregate at feeding stations and dispersal sites in small groups. However, in new field habitat, small families congregate, but it is common for them to form larger groups, including bucks, sutas and gids. The number of individuals in a group is greatly influenced by the food<\/a> quantity, and the environment, as the deer likes peace and quiet. Interestingly, there is always a supervisor or watcher in the group feeding in the field to alert the others in case of trouble. So the deer is the guardian of the forest and the field, and this should not be forgotten. In fairy tales, of course, it's a charming little deer, but that's far from being the case. Because the deer is free to roam, it should not be kept indoors, it can become aggressive and dangerous.<\/p>\n\n\n\n

#<\/p>\n

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Our country is one of the most popular hunting areas in Europe. We have an important game population that is renowned among hunters. One of the most popular targets is the deer, whose special meat can be used to make a variety of delicacies. Venison is one of the healthiest types of meat. As we are talking about animals living in the wild, it is a meat that is low in fat. It has a very high nutritional value, is rich in proteins, vitamins and<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":12179,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[2,234,10,248,209,75,216,542,544,543,545,137,19,211,231,390,393,15],"class_list":["post-12178","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-blog","tag-etel","tag-etterem","tag-fozes","tag-gasztronomia","tag-hus","tag-konyhafonok","tag-oz","tag-ozgerinc","tag-ozhus","tag-ozrecept","tag-recept","tag-receptek","tag-sef","tag-szakacs","tag-vad","tag-vadetel","tag-vendeglatas"],"yoast_head":"\nMi\u00e9rt szereti mindenki az \u0151zgerincet? - Matusz-Vad Blog Igazi finoms\u00e1g<\/title>\n<meta name=\"description\" content=\"\u0150zgerinc, amit mindenki szeret. 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